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Easy Buttermilk Biscuits
[recipe from Smitten Kitchen]
2 1/4 cups flour
2 teaspoons to 1 1/2 tablespoons sugar (to taste – depending if you want sweet or savory biscuits)
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
9 tablespoons unsalted butter, chilled, cut into small chunks
3/4 cup buttermilk (If you don’t have buttermilk you can easily make it – put a tablespoon of lemon juice or vinegar in a glass measuring cup, then add enough milk to measure out one cup. Let it stand for about 10 minutes until it starts to curdle a bit.)
Preheat the oven to 400°F. Place parchment paper on a baking sheet.
Whisk together the flour, sugar, baking powder, salt, and baking soda. Work the cold butter into the dry ingredients with a pastry blender, two knives, or your fingers until it resembles a coarse meal. Add the buttermilk and stir until clumps form. Use your hands to knead the mixture very briefly – just until it holds together.
Transfer the dough to a floured surface and gently pat it out until it’s about 1/2 inch thick. Use a round cutter (2-3 inches wide) and press straight down and straight back up again, without twisting. Transfer the biscuits to the baking sheet about two inches apart.
Bake 12-15 minutes. Cool slightly, but serve warm.
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